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Caprese Salad

A simple caprese salad broken into bite-sized pieces, perfect for an evening in or for bringing to a party or potluck! Be sure to check out the how-to VIDEO just below the recipe!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 5 cups
Calories: 316 kcal
Course: Side Dish , Salad , Appetizer
Cuisine: Italian , American

Ingredients

Balsamic Glaze¹
  • 1 1 cup balsamic vinegar
  • 2 2 Tablespoons honey
Caprese Salad
  • 1 1 lb mozzarella pearls² well-drained and gently patted dry
  • 2 2 pints Grape or Cherry Tomatoes sliced in half
  • ⅓ ⅓ cup basil ribbons³ see note
  • finely ground sea salt and freshly cracked black pepper to taste

Instructions

Balsamic Glaze
    Cup of Yum
  1. Combine balsamic vinegar and honey in a small saucepan over medium heat.
  2. Stirring occasionally, bring to a boil. Reduce heat to a simmer and continue to cook (stirring occasionally) until the mixture is reduced in volume to ⅓ cup (⅓ of its original volume).
  3. Allow to cool completely before drizzling over salad. Glaze will continue to thicken as it cools.
To Assemble Salad
  1. I recommend assembling this salad within 30-60 minutes of serving. To assemble: Combine mozzarella, tomatoes, and basil ribbons in a bowl and use a spatula to gently toss until combined. Sprinkle with sea salt and black pepper, to taste and stir again. Place in a serving dish.
  2. Once ready to serve, drizzle with completely cooled balsamic glaze. If desired, you may toss the salad, but it looks much prettier if left untossed.

Notes

  • ¹The balsamic glaze will need to cool completely before it's properly thickened so that you can drizzle it over your salad. It will take a minimum of one hour to cool completely. Cooking the vinegar is also going to really create quite a smell in your house, I recommend preparing the glaze a day or so in advance of serving this salad (and opening a window!) so your guests won't have to smell the balsamic vinegar cooking.
  • ²If you can’t find the small mozzarella pearls (which I used in the recipe video, below), you can purchase 1 lb of larger mozzerella balls and cut them into quarters or thirds (which I did for the salad in the photographs, above)
  • ³The number of basil leaves this will require varies greatly depending on the size of the leaves. Use fresh basil leaves, rinse and gently pat dry, then use a knife to cut into thin ribbons before measuring into ⅓ cup (don’t pack into cup)

Nutrition Information

Serving 1cup Calories 316kcal (16%) Carbohydrates 20g (7%) Protein 17g (34%) Fat 16g (25%) Saturated Fat 10g (50%) Cholesterol 48mg (16%) Sodium 278mg (12%) Potassium 295mg (8%) Fiber 1g (4%) Sugar 18g (36%) Vitamin A 3300IU (66%) Vitamin C 14mg (16%) Calcium 390mg (39%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 5cups

Amount Per Serving

Calories 316

% Daily Value*

Serving 1cup
Calories 316kcal 16%
Carbohydrates 20g 7%
Protein 17g 34%
Fat 16g 25%
Saturated Fat 10g 50%
Cholesterol 48mg 16%
Sodium 278mg 12%
Potassium 295mg 6%
Fiber 1g 4%
Sugar 18g 36%
Vitamin A 3300IU 66%
Vitamin C 14mg 16%
Calcium 390mg 39%
Iron 0.7mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.